Garlicky Panzanella Salad Recipe (aka Better-than-Bruschetta)

July 12, 2014

Garlicky Panzanella Salad Recipe (aka Better-than-Bruschetta)


  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Yield: 8 servings



  • 1/4 cup olive oil
  • 2 Tablespoons champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Salad:

  • 3 Tablespoons olive oil
  • 6 cups diced French bread
  • 1 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 3 large ripe tomatoes, diced
  • 1 large cucumber, quartered lengthwise, seeded, diced
  • 1 orange bell pepper, seeded, diced
  • 1 yellow bell pepper, seeded, diced
  • 1 medium red onion, quartered, thinly sliced
  • 3/4 cup chopped fresh basil


  1. Whisk together vinaigrette ingredients in a small bowl. Keep chilled until ready to serve. Heat olive oil over medium heat in a large non-stick sauté pan. Add bread cubes and cook for approximately 10 minutes, stirring often, until well toasted. Remove from heat and stir in garlic. Reserve cubes at room temperature until ready to serve (may be made up to 1 day ahead).
  2. When ready to serve combine tomatoes, cucumber, peppers, onion, and basil in a large bowl. Drizzle with vinaigrette and toss well. Fold in bread cubes and serve immediately. Adorable served in small cups for a party!

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